These thin cuts from the veal fillet are usually served with a creamy sauce. This is frequently made from white wine or Marsala - the ginger wine in this recipe adds an unusual, slightly spicy flavour.
4 medium Veal Escalopes
50 grams Butter, unsalted
1 teaspoon Olive Oil
6 tablespoons Ginger Wine
1 dessertspoon Lemon Juice
3 tablespoons Cream, double
Salt & Black Pepper
4 Lemon Twists
1 dessertspoon Parsley, chopped
Cut off any fat from the escalopes and trim them into neat shapes.
Dust them lightly with the seasoned flour.
Heat the butter and oil in a heavy-based pan over moderate heat and fry the veal for 5 - 6 minutes, until golden brown on both sides.
Lift the slices onto a serving dish and keep them warm.
Add the ginger wine to the pan and bring it gently to the boil, scraping up the pan juices with a rubber spatula.
Reduce the heat and simmer slowly for 5 minutes, or until the wine is syrupy.
Stir in the lemon juice and the cream, and simmer for a further 2 -3 minutes, or until the sauce has a pale coffee colour.
Season to taste with salt and freshly ground pepper.
Pour the sauce over the meat and garnish each escalope with a lemon twist sprinkled with chopped parsley.
Serve the escalopes with plain boiled potatoes and French beans.